Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large onion, finely chopped; 4 large garlic cloves, minced; 5 large celery stalks, diced; 2-3 large carrots, chopped; 1/4 cup extra virgin olive oil; 1 tablespoon Italian seasoning; 1/2 cup white wine; 3 (14-ounce) cans low sodium cannellini beans, rinsed & drained; 6 cups low sodium vegetable broth; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; 3 bay leaves; 2 handfuls chopped kale or baby spinach; 3 tablespoons parsley or basil, finely chopped

This Tuscan White Bean Soup is a delightful medley of tender cannellini beans, aromatic veggies, and a symphony of Italian flavors. Imagine the comforting aroma of sautéed onions and garlic mingling with creamy beans and a rich, savory broth. It’s like a warm, comforting blanket on a chilly day, and it comes together in just 45 minutes. Perfect for a quick and satisfying meal that’s both healthy and delicious!

Why You’ll Love This Recipe

Quick & Cozy: Ready in under an hour, it’s perfect for those busy weeknights when you need a comforting meal fast.
Flavor Explosion: The combination of sautéed veggies, white wine, and Italian herbs creates a rich and complex flavor profile that’s simply irresistible.
Hearty & Healthy: Packed with protein, fiber, and plenty of veggies, this soup is a nutritious and satisfying meal.
Super Versatile: Easily customizable, you can add your favorite ingredients to make it your own.

Ingredients You’ll Need

Let’s gather our ingredients, shall we? This list is full of flavorful goodness!

Onion (Finely Chopped): Creates the flavorful base of the soup.
Garlic Cloves (Minced): Adds a pungent, aromatic punch.
Celery Stalks (Diced): Adds a refreshing crunch and subtle flavor.
Carrots (Chopped): Provides sweetness and a vibrant color.
Olive Oil (Extra Virgin): Adds richness and flavor to the base.
Italian Seasoning: A blend of herbs that adds classic Italian flair.
White Wine: Adds depth and acidity to the soup.
Cannellini Beans (Rinsed & Drained): The creamy, protein-packed heart of the soup.
Vegetable Broth (Low Sodium): Forms the flavorful liquid base.
Salt & Ground Black Pepper: Essential seasonings to enhance the flavors.
Red Pepper Flakes: Adds a touch of heat.
Bay Leaves: Adds a subtle, aromatic depth.
Kale or Baby Spinach (Chopped): Adds a healthy dose of greens.
Parsley or Basil (Finely Chopped): Adds a fresh, herbaceous finish.

Variations

Want to put your own spin on it? Here are a few fun twists:

Sausage Sizzle: Add cooked Italian sausage for a meaty, savory boost.
Tomato Tango: Add diced tomatoes or tomato paste for a richer, tomato-based soup.
Lemon Zing: Add a squeeze of lemon juice for a bright, citrusy zing.
Rosemary Rhapsody: Add fresh rosemary for an earthier flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Tuscan White Bean Soup

Step 1: Sauté the Veggies

Preheat a large pot over medium heat and add olive oil.
Add the chopped onion and minced garlic, sauté for 3 minutes, stirring occasionally.
Add the diced celery and chopped carrots, sauté for another 7-10 minutes, stirring occasionally.

Step 2: Wine and Seasoning Time

Add the Italian seasoning and cook for 30 seconds, stirring a few times.
Add the white wine and simmer until reduced, about 3 minutes.

Step 3: Simmer It Up

Add the rinsed and drained cannellini beans, vegetable broth, salt, pepper, red pepper flakes, and bay leaves.
Stir, cover, and bring to a boil.
Reduce heat to low and simmer for 15 minutes.

Step 4: Blend and Finish

Remove 2 cups of soup, making sure to grab some veggies and beans, and puree in a blender or with an immersion blender.
Return the blended soup to the pot along with the chopped kale or baby spinach and parsley or basil.
Stir and adjust any seasonings to taste.

Step 5: Serve and Enjoy!

Serve hot with crusty bread or dinner rolls.

Pro Tips for Making the Recipe

Sauté ‘Til Soft: Make sure those veggies are nice and tender before adding the liquids.
Low Sodium Love: Use low sodium vegetable broth to control the salt content.
Blend for Creaminess: Blending a portion of the soup adds a silky, creamy texture.
Taste and Tweak: Don’t be afraid to taste and adjust the seasonings to your liking.

How to Serve

Crusty Bread Bliss:

Serve with a side of crusty bread or garlic bread for dipping.

Roll with It:

Pair with warm dinner rolls for the ultimate comfort meal.

Side Salad Sensation:

Serve alongside a simple green salad for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.

Freezing Fun

Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Reheating Realness

Reheat by simmering on low heat until warmed through.

FAQs

Can I use dried beans instead of canned?

Absolutely! Soak dried cannellini beans overnight, then cook them until tender before adding them to the soup.

Can I use a different type of white bean?

Yes, you can! Great Northern or navy beans are excellent substitutes for cannellini beans.

Can I make this soup vegan?

This recipe is already vegan! Just ensure your vegetable broth is vegan-friendly.

How can I make this soup thicker?

Blend more of the soup or add a slurry of cornstarch and water to thicken it.

Conclusion

There you have it! A Tuscan White Bean Soup that’s easy, delicious, and perfect for any occasion. Don’t be afraid to get creative with your ingredients and make it your own. Now, go forth and make some amazing soup!

Evelyn

Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

Tuscan White Bean Soup Recipe